50 crore. The police, however, said it has recovered powder worth only Rs 4.The accused said in their statements that the company had not paid them their salaries for the last four months and so they planned to steal the powder that was to be exported to Korea.The Sahar police arrested four employees of Khambata company, situated near the airport, for stealing diamond polishing powder worth Rs 2."The accused did not realise that they would be caught.5 lakh.. They were planning to flee from the city but were caught before they could execute their plans, said the police." The official further added, https://www.ferrotitanium.net/product/high-titanium-iron-particles-0-2mm/high-titanium-iron-particles-0-2mm.html After two weeks the Korean Company called up a senior officer from Khambata and informed them about the 50 kilograms of powder that was missing.According to the police, the accused have been stolen 50 kilograms of the polishing powder worth Rs 2. Accordingly, the company officials registered a complaint at Sahar police station. A police official said, "The Khambata company was scheduled to export 150 kg of the diamond polishing powder to Korea. The market value of the 100 gram of the powder is Rs 50,000." On Sunday, the police received CCTV footage showing the four accused stealing the powder from the despatch room, claimed the police. At that point of time, the four accused took away four bags of the powder weighing 50 kilograms.50 crore.A police official said on the condition of anonymity, "We arrested the four accused on Monday morning. The accused belong to poor families and it became hard for them to manage expenses without being paid for their work and so they planned steal from the company. During interrogation they revealed that they had not received their salaries for the last four months due to some financial issues that company was facing. The arrested accused have been identified as Kailas Mali (30), Amit Patil (29), Vishnu Prajapati (36), and Parshuram Gunjware (38)

Increase to medium heat, add cream and bring to boil. Continue to boil for another 10 minutes. Add the ribs to the water. Then add water, bay leaf, ginger, garlic paste, turmeric, saffron, red chili powder and salt, simmer properly until it is completely tender.Mix this well, and add the rest of the spices like sandal powder, cinnamon and cardamom powder etc.Melt butter in a handi, add cardamom and stir over low heat for 30 seconds.Your Tabak Maaz is ready.Cool the ribs in a pan with cold water and keep aside. Remove the pan from the heat and drain the water.Remove the pan from heat and take out the ribs with a slotted spoon.Add the paste to the handi and stir. Let it cook till the flesh can be pierced with thumbs.Sprinkle pepper, stir and add cardamom powder and stir again.Tabak MaazIngredient1 kg Lamb Ribs (full fillet)5-6-litre water50 gm garlic paste15 gm salt3-litre cold water5 gm dry ginger powder8 nos of clove8 nos of black cardamom10 gm turmeric powder500 gm pure gheeMethod:Bring some water to boil.For the chicken:Whisk yoghurt in a separate bowl, while you clean, wash and chop the coriander.Put the ingredients in a blender, add 50 ml of water and make a fine paste. Boil covered till the ribs are half done.Your Rogan Josh is ready.Recipe courtesy: Sofitel Mumbai BKC. Pour the pure ghee on them. Keep aside and discard the water. Slowly removing the scum that rises into the surface. Add the salt and cover it. Fry until they are reddish brown overall. Repeat until the water is clear.Blanch, cool and peel almonds.Your Rajmah Kababa is ready.Add garlic paste and mix well.Once it is cooked, drain the water.Remove stems, wash, slit and deseed green chillies.Fry it on a tawa using a small amount of refined oil or pure ghee.Let it boil until the bones can be extracted from the membranes easily.Once again, boil some water and add the chop ribs, salt, dry ginger, cloves, black cardamom and turmeric powder. Use a grinder to mince the rajma. Mix well.Chop the ribs with a chopper into rectangular pieces of 2 into 1 inches approx. Cover and simmer, stirring occasionally until tender.Packed with robust flavours, Kashmiri cuisine has a lot to offer for those looking to try something new.Prepare the patty according your choice.Rogan Josh1. Drain out pure ghee before serving.Add chicken, yoghurt, salt and about 750 ml of water. Grind it to a fine paste.2 kg mutton curry pieces10 gm yellow butter10 pc green cardamom100 gm onion30 gm garlic8 pc green chillies20 pc almonds225 gm yoghurt120 ml cream3 gm green cardamom, powdered5 gm corianderSome pieces of silver leafSalt, to tasteMethod:For https://www.ferrotitanium.net/product/high-titanium-iron/ the paste:Peel, wash and roughly chop onions.Rajmah Kababa400 gm kidney beans100 gm refined oil10 gm turmeric50 gm ginger paste50 gm garlic paste2 gm cinnamon powder5 gm cardamom powder1 gm saffron30 gm red chilly powder        5 gm sandal powder5 gm bay leafSalt to tasteMethodSoak rajma for two hours.Peel the garlic.Arrange the ribs in a large frying pan so that it doesn’t overlap. Turn ocassionally

Fry mutton on high heat for 4-5 minutes.Now add the blanched tomatoes to the pan and five cups of water.. Increase the heat again. Now cut the tomatoes into big pieces, slice the onions, and crush the ginger and garlic cloves using a mortar and pestle. Also add the chopped tulsi and salt to the pan. Shorba is derived from an Arabic term, ‘Shurbah’ meaning soup. Instead, we rely on tamarind, kokum, kadampulli and tomatoes in our recipes.Make a bouquet garni (potli) of cinnamon, black peppercorns, fennel, cloves and black cardamom.Squeeze the head of garlic and add the pulp in the pan.Indian cuisine doesn’t really have a soup culture unlike its Western counterpart. Bring water to a boil.Add chicken shorba.Recipes courtesy Soma, Grand Hyatt, MumbaiGosht Yahkni ShorbaIngredients:Mustard oil: 1 tbspCumin seeds / Zeera: ½ tspMutton: 250 g with boneOnion: ½ cup finely choppedCinnamon stick: 2 inch pieceBlack peppercorns: 5-6Fennel seeds: 1 tspCloves: 3-4Black cardamom: 2-3Dry ginger powder: 1 tspGarlic: 1 full headSaffron: a good pinchYogurt: 3/4 cupSalt to tasteMethod:Heat oil in a pressure pan.Place a frying pan over medium flame and pour oil in it.Remove the pan from heat and let the pressure release. Squeeze the bouquet garni in the pan and discard it. Fry for 5 minutes.Add water, chicken bones, almond paste and spice potli in a pot. Put spices in the center. Remove browned chicken and keep aside. Indian soups are even more helpful in fighting cold and cough as we often use coconut oil which contains the magic element — sodium monolauric, the base of the human immune system. Garnish with coriander leaves, serve piping hot.Cut into 1 inch pieces.For Shorba — Step 1Heat ghee in a heavy bottomed pan. Cover and simmer for 20 minutes or till chicken is soft. Mix well and boil it. Meanwhile, the shorba graces the menus of North India.Fold cloth in half.Not surprisingly, our soups are full of nutrients and essential vitamins, thanks to the ingredients employed. In its original form, Mulligatawny is made from chicken or lamb broth, fried onions and curry powder," says Chef Nadeem Qureshi, Executive Chef, Soma, Grand Hyatt, Mumbai. For a fruity punch, pineapples or plums can be incorporated. Remove the mutton pieces from the pan and keep aside.Add chicken meat. Take the case of South India — "We drink something warm before our meal to aid digestion, hence rasam and even sambhar is consumed piping hot to maintain a warm temperature in the stomach which helps the process of extracting nutrition from food.Fry bones for 10 minutes.Add whisked yogurt in the pan and bring the soup to a boil.East vs WestUnlike the West, we don’t use butter, cream or bechamel in our soups. Lower the heat.Add onion and fry for another minute. Sauté this mixture for 2-3 minutes.Being the world capital of spices, South Indian soups usually use a lot of whole spices like peppercorn, cinnamon and cloves that aid in improving immunity and cleansing the digestive system. Sauté till a fine aroma is emitted. We add spices in our soups, giving it the goodness of kadha," adds Karmokar. Now add ginger, garlic, chilli powder and curry powder.Most regions have recipes for soups that are fairly unique and distinct from each other based on topography and local ingredients. Set the shorba aside. However, while soup is often served as the first course, Shorba can also be served as an accompaniment to the main dish or in between courses. Turn off heat. Add cumin seeds and mutton. "Mulligatawny is an English soup derived from an Indian sauce recipe and is most often served with rice.Take rasam, a favourite for colds and coughs."Hence, you will see tamarind, kokum and tomato being used as a base along with lentils for the body. Yet surprisingly, Indian soups have held their own from region to region in spite of traditional heavyweights nudging them off the culinary charts in terms of popularity and exposure. Set aside. "Therefore, the body of the soup tends to be lighter and tangier with the addition of souring agents instead of heavy creams and flour-based sauces," explains Karmokar. Once you have the base ready, add whole spices like pepper, cumin and cloves.Add garlic and ginger and almond. Historically, South India is popular for rasam and its many variants are popularly consumed as a soup," says Chef Dharmesh Karmokar, Chef and co-owner of Thangabali Restaurant in Mumbai that specialises in cuisine from the kitchens of South India. Gather edges and tie a string around it. When the oil is hot and starts smoking, simmer the heat.

We also use tropical fruit like pineapple in one of our rasams.Recipe for a quick and easy rasam — Heat coconut oil and add mustard seeds, garlic, curry leaves and hing. The name originates from the Tamil words mullaga/milagu and thanni, which translates into "pepper-water". Sauté for about 2 minutes. Open the pan and let the soup cool.Garnish with fresh coriander and serve piping hot.Drizzle some lemon juice and garnish with coriander leaves. In South Asia, it’s a traditional practice to boil spices and make a concoction called ‘kadha’ that is best served as a warm drink before meals.Add onions and fry till brown.Badami Murgh ShorbaIngredients:Chicken with bone: 300gmFor Spice PotliFine cloth: 1Saunf: 2 tbspCinnamon Clean the chicken and debone. Add it in the pressure pan.Add turmeric powder, salt, cayenne powder and kasoori leaves.Tamatar and Tulsi Shorba Ingredients:Tamatar- 500gmLime juice: 1 tspVegetable oil: 2 tbspTulsi: 10-12 pcsChilli powder: 1 tspOnion: 1Water: 10 cupsCurry powder: 5 tspCloves: 6Ginger garlic https://www.ferrotitanium.net/product/high-titanium-iron/ paste: 2 tbspSalt to tasteMethod:Wash and chop the tulsi leaves over a chopping board. Continue to simmer for 15 minutes more, till the mixture becomes soft. Bring to a boil.For Shorba — Step 2Heat ghee in a pan. Bring to a boil. Once the oil is heated, add the chopped onions and sauté them till they are golden-brown in colour. Post that, you can add any acid like tamarind water or tomato puree.Sprinkle Bengal gram powder. Cover and simmer on medium heat for 50 minutes. Strain and remove bones. Keep removing the scum as and when required. Sauté for about 2 minutes. Discard spice potli. It’s easy to prepare and can be had in a variety of ways by tweaking the ingredients.Pressure cook till mutton is nicely done.Add browned chicken.Add salt, dry ginger powder, full head of garlic and saffron in the pan along with 4 cups of water. Add the mutton pieces again and cook for 4-5 minutes.Meanwhile, the Anglo Indian community has its favourite soup that is still popular at restaurants — the ubiquitous Mulligatawny soup. Also break the bones into 2 inch long pieces

Add the lamb stock, let it boil again, cover and simmer, stirring in between, until lamb is tender. Cover with a lid and simmer for 15 minutes on low heat. Make a paste of the ginger, garlic and green chillies and add to the onions. Add the milk mixture and boil. Add the gravy and mix well. Heat the remaining half in a pan, add the dry fruits and fry till golden brown. Boil for a few minutes, remove from heat and strain through a soup strainer. Add the beaten yoghurt and simmer for some time.(Recipe courtesy chef Alok Verma, The Imperial). Add the whole spices and fry for about 30 seconds. Add the lamb chunks and shanks, and shallow fry till the masalas are cooked.5 kg Moong dal, thoroughly washed, 150 gmChana dal, thoroughly washed, 50 gmBroken wheat, 100 gmDesi ghee, 500 mlCloves, 10Bay leaves, 4Saffron, 1 gmGreen chilli paste, 30 gm Turmeric powder, 10 gmGreen cardamom, 10 gmGarlic paste, 50 gmGinger, grated, 30 gmOnions, sliced and fried, 150 gmLamb stock, 3-4 litresSalt to taste MethodWash and soak all the dals and broken wheat together for 2 hours. Add the lamb, cardamom, cloves, cinnamon and bay leaves, stirring until the water has evaporated. Then add coriander powder, red chilli powder, turmeric and salt. Fry for a few minutes. Serve hot with roti or naan. Cook until the lamb is half done and then add the onions.

Once it comes to a boil, add the soaked rice and cook till the rice is about 80 % cooked.Heat the remaining ghee in a separate handi, add refined flour and gram flour, and cook until light brown.Drain the water from the dals and add them to the lamb along with the lamb stock. Mix the milk, saffron, rose water and sugar in a bowl. Take a heavy-bottomed handi, add ghee and temper it with the whole spices. Mash it with the dals till you get a thick enough consistency. Garnish with khoya and serve hot. Add the rice and cook on low heat for 10-12 minutes while covered. Pour kewra water in and mix well. Remove the meat from the gravy and keep aside. Strain the water from the rice and mix in half the desi ghee. Add the bay leaves, turmeric powder, coriander powder and red chilli powder and cook. Add salt and cook till the lamb is tender. (Recipe courtesy chef Neeraj Tyagi, Shangri-La’s-Eros Hotel)Shahi Lucknowi SeviyaanIngredientsFull cream milk, 500 ml Almonds, chopped, 50 gmCashew nuts, chopped, 50 gmRoasted vermicelli, 60 gmCondensed milk, 1 tbsp Sugar, 1 tbsp Kesar-pista milkshake mix, 3 tbspKewra water, 1/2 tspPistachio nuts, chopped, 1 tbsp MethodHeat a saucepan and add milk, almonds, cashew nuts and vermicelli. Add the cooked meat to this gravy, along with garam masala, elaichi powder and kewra. Serve hot with naan or roti. (Recipe courtesy Dr. Add the sliced onions and sauté over medium heat until golden brown.HaleemIngredientsLamb, boneless,1. Add the lamb along with all the powdered spices and green chilli paste. Cook for 5 minutes until the milkshake mix is dissolved completely and you get a thick enough consistency.

Then add the yoghurt, let it boil, reduce the heat to low and cook for another 10 minutes. Garnish with pistachio nuts and serve warm.(Recipe courtesy chef Rahis Khan, The Metropolitan Hotel & Spa)Dal GoshtIngredientsArhar dal, 100 gm Lamb shanks, 100 gm Lamb chunks, 75 gm Onions, thinly sliced, 150 gmBay leaves, 2Ginger, 30 gm Garlic, 40 gm Green chillies, 5 Mint, 30 gm Lamb stock, 1 litre Red chilli powder, 20 gm Turmeric powder, 20 gmCoriander powder, 30 gmYoghurt, beaten, 25 gmRefined oil, as required MethodShallow fry the onions in refined oil over medium heat in a deep pan. Cook for 5 minutes or till milk begins to boil.Heat 10-15 cups of water in a pan. Add the ginger and garlic pastes and stir. Add condensed milk, sugar and milkshake mix. Cook till both the lamb and the dal are cooked well. Garnish with fresh coriander and serve with kulchas. When they start crackling, add the grated ginger and garlic paste, sautéing till brown. Oetker Creative Kitchen)Shaan-e-NihariIngredientsLamb, 1 kgGhee, 175 gmOnions, thinly sliced, 250 gmGreen cardamom, 5Cloves, 5Cinnamon, 1 stickBay leaves, 2Coriander powder, 5 gmRed chilli powder, 10 gmTurmeric powder, 3 gmLamb stock, 1 litreGinger paste, 50 gmGarlic paste, 50 gmYoghurt, 150 gmRefined flour, 10 gmGram flour, 10 gmGaram masala, 5 gmElaichi powder, 3 gmKewra, 2-3 dropsFresh coriander, chopped, 50 gmSalt to tasteMethodHeat 150 gm of the ghee in a handi. Then https://www.ferrotitanium.net/ add the dal after washing it thoroughly.(Recipe courtesy chef Nishant Choubey, Dusit Devarana)Pashtooni Zarda PulaoIngredientsRice, 750 gmDesi ghee, 200 gmGreen cardamom, 6Black cardamom, 6Cinnamon, 2 sticksBay leaves, 2Khoya, 150 gmCloves, 4Fennel seeds, 5 gmSugar, 200 gmPistachio, 25 gmAlmond, 25 gmCashew nuts, 50 gmRaisins, 50 gmSaffron, 1 gmMilk, 2 tbspRose water, 1/2 tspMethodSoak the rice in water for an hour and drain. Stir well